ONION TART

1 lb. of Spanish onions
1 lb. of English onions
4 oz. of butter
3 eggs
1/2 pint of cream
pepper and salt to taste
1/2 lb. of Allinson fine wheatmeal

Slice the onions, and stew them with 1-1/2 oz. of butter without browning them. When tender let the onions cool, mix with them the eggs, well beaten, and the cream, also the seasoning. Make a paste with the meal and the rest of the butter, line with it a baking-tin, keeping back a small quantity of the paste; pour the mixture of onions, eggs, and cream into the paste-lined tin, cut the rest of the paste into thin strips, and lay these crossways over the tart, forming diamond-shaped squares; bake the tart in a moderate oven until golden brown.